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Friday Feast: Easy Open-Faced Wild Turkey Sandwiches

Friday Feast: Easy Open-Faced Wild Turkey Sandwiches

Two years ago, we had the chance to go turkey hunting with two forces of nature, Jessie Duff and Julie Golob. They allowed us to follow their journey from field to fork, and shared what it means to eat organic. The only thing we didn't get to experience was the deliciousness of the wild turkey sandwiches they made! But Julie did share her recipe and we are happy to share it with you! Be sure to watch the clip below!

Easy Open-Faced Wild Turkey Sandwiches

Prep Time: 20 Minutes
Cook Time: 5 Hours
Total Time: 5 Hours 20 Minutes

  • 2 wild turkey legs
  • 1 bunch of fresh parsley
  • 1 medium red onion
  • 1 head of garlic
  • 3 T poultry seasoning
  • 2 pinches salt
  • 1 T cracked black pepper
  • 1 bottle of wheat beer
  • prepared cranberry sauce
  • bean sprouts
  • loaf pumpernickel bread
  • cream cheese

  1. Roughly chop onion.
  2. Smash and peel garlic.
  3. Chop parsley
  4. Add these to slow cooker.
  5. Pour in bottle of beer.
  6. Place turkey legs on top.
  7. Distribute salt, pepper and poultry season evenly.
  8. Cover slow cooker and cook on lowest setting for 4-6 hours.
  9. IMPORTANT: When fully cooked, carefully remove any bones from meat in slow cooker.
  10. Cut bread and toast if desired.
  11. Smear slices of bread liberally with cream cheese and cranberry sauce.
  12. Add layer of bean sprouts.
  13. Top with wild turkey and juices.

Recipe courtesy of Julie Golob

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